Soup season is upon us and this rich spicy chicken chowder will warm you all the way down to your toes. The jicama provides an interesting substitution for potatoes, but they do stay a little crunchier. Alternatively, you could use diced daikon radish, which softens more during cooking. And if you’re looking for a way to use up your leftover turkey… Read more
This dish is so incredibly easy to make and it’s absolutely delicious! Surprisingly, even with the large amount of rosemary in the dish, it isn’t overpowering at all. It balances perfectly with the olive oil and garlic. If you serve this with steamed broccoli, you will have a wonderful diabetes-friendly meal.
1 3 1/2-lb. chicken, cut into 8 pieces
1/2 cup extra-virgin olive oil
1/2 cup fresh rosemary leaves
1/4 cup fresh lemon juice
10 cloves garlic, thinly sliced
1 lemon, peel removed, pith and pulp chopped
Kosher salt and freshly ground black pepper, to taste
Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl. Marinate for 1 hour.
Heat oven to 475°. Arrange chicken in a 9″ x 13″ baking dish; add remaining marinade. Roast, flipping once, until cooked through, 30–40 minutes.